Ingredients

1 ½ cups crushed graham crackers/other cookies (did someone say Oreos? In my experience, this is about two rows of Oreos, give or take the ones you pop in your mouth before crushing)

6 tbsp butter

Instructions

1. Preheat oven to 350 F.
2. Crush the crackers/cookies to a coarse consistency. You can use a manual food processor for the satisfaction of doing it by hand.
3. Melt the butter then add to crushed cookies.
4. Mix butter and crumbs until all crumbs are fully saturated.
5. Spread mixture inside a 9” pie plate with a silicone spatula—make sure you cover the entire surface, including bottom and sides.
6. Bake for 10 minutes, or until crust is browned, then let cool.

Ingredients

1 can (14 oz) sweetened condensed milk

½ cup fresh squeezed key lime juice (regular limes will do in a pinch, as long as you don’t call it “Regular Lime Pie”)

2 egg yolks (can be skipped for no-bake version)

Instructions

1. Preheat oven to 350 F.
2. In small mixing bowl, mix lime juice and condensed milk until juice is no longer separated.
3. Stir in the egg yolks then pour the mixture into the pie crust.
4. If baking, top with meringue (recipe below) and place in the oven until peaks of meringue are golden brown. (If you’re going the no-bake recipe route, remember: Don’t add the egg yolks! Simply place in the refrigerator and allow to solidify, around 3 hours.)

Ingredients

2 egg whites

¼ cup sugar

Instructions

1. In medium mixing bowl, mix egg whites and sugar (hand mixer or whisk will work best) until stiff—should form peaks when you raise the beater.
2. Scoop over pie. Make sure the entire surface area of the filling is covered, then bake in the oven until peaks of egg white are golden brown.
3. Refrigerate to cool for at least 30 minutes before serving (with a big ol’ smile, of course.)